Can you use any beef joint to dry age

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2 months 2 weeks ago #14677 by Simon
Hi All

General question. Apart from the obvious beef joints to use for dry aging are there any restrictions/reasons not to use other joints more specifically the cow cheeks.

Regards
Simon

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1 month 4 weeks ago #14727 by DryAging in Vic
Replied by DryAging in Vic on topic Can you use any beef joint to dry age
You can use any cut of beef you like, but to minimize loss due to trim and Pellicle, you need a good volume to surface area ratio. If you have a lot of surface area and only a small volume of meat, you will only recover a small amount of meat with a lot of waste.

This is why butchers, restaruant and most home angers will do full slabs and not small roasts or single steaks. If you were to start with a 2” NY strip, you’d probably lose ½ of it to pellicle and trim. but with a whole striplion side, that weighs 14lbs, you might only lose 10-16oz over the whole cut due to pelicle and trim. With beef cheeks, you might only get one useable tablespoon of meat after aging for a short 14-35day period of time.

But if you want to give it a go as an experience then fill your boots and give it a try!

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1 month 2 weeks ago #14750 by BagLady
Replied by BagLady on topic Can you use any beef joint to dry age
Simon,
Generally steak cuts are the best to age, since the muscle and fat content is best suited too aging. Some cuts get "liver-y" when dry aged, others get mushy, and yet others don't improve at all. A lean cut or lean grade of beef has very little improvement since a big part of the flavor profile comes from nuttiness that the aged fat imparts.

Dry aging geek

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